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This lemon roll recipe transforms ordinary cinnamon rolls into a bright, citrusy treat that's perfect for summer mornings. The combination of fresh lemon zest in both the dough and filling creates layers of vibrant flavor, while the tangy lemon icing adds the perfect finishing touch. Even with the 90-minute preparation time, these rolls are well worth the effort for a special weekend breakfast or brunch gathering.
I first made these lemon rolls for a Mother's Day brunch last year, and they've become our new summer tradition. My family now requests them for every special occasion from Easter through Labor Day because they're the perfect balance of sweet and tangy.
Ingredients
- For the Dough: All purpose flour provides the perfect structure for soft, fluffy rolls
- Instant dry yeast: Ensures a quick rise without lengthy proofing
- Poppy seeds: Add a subtle crunch and visual appeal (optional but recommended)
- Buttermilk: Creates tenderness in the dough (regular milk works too)
- Granulated sugar: Balances the tangy lemon and feeds the yeast
- Unsalted butter: Adds richness and tender texture
- Fresh lemon zest: Infuses the dough with bright flavor
- Eggs: Provide structure and richness
- For the Filling: Granulated sugar and light brown sugar create the perfect sweet base
- Fresh lemon zest: Massaged into the sugars releases essential oils
- Softened butter: Binds the filling and creates gooey pockets
- For the Icing: Powdered sugar forms the base of the smooth icing
- Fresh lemon juice: Provides tang and authentic flavor
- Melted butter: Adds richness and shine
Step-by-Step Instructions
- Prepare the Dough Base:
- Combine the dry ingredients first. Mix 4¼ cups flour, instant yeast, poppy seeds (if using), and salt in your mixer bowl. This ensures even distribution of the yeast throughout the dough for a consistent rise.
- Create the Wet Mixture:
- Warm the dairy and fats. Gently heat buttermilk, sugar, and butter just until warm and butter is mostly melted. This activates the yeast without killing it. The mixture should feel like warm bath water on your wrist.
- Form the Initial Dough:
- Combine wet and dry ingredients. Slowly add the warm liquid mixture to the dry ingredients while mixing at medium speed. The gradual addition prevents flour from flying everywhere and helps with even incorporation.
- Add Eggs and Zest:
- Incorporate eggs one at a time. Add each egg individually, mixing completely before adding the next. This creates a smooth, cohesive dough. Then mix in the lemon zest until evenly distributed throughout the dough.
- Achieve Perfect Consistency:
- Add flour gradually. Sprinkle in additional flour one tablespoon at a time until the dough pulls away from the bowl sides. The dough should feel tacky but not sticky. When you poke it with your finger, no dough should stick to your skin.
- Rest the Dough:
- Let the dough relax. Cover the bowl with plastic wrap or a clean towel and let it rest for 10-20 minutes. This relaxes the gluten, making the dough easier to roll out without shrinking back.
- Make the Filling:
- Infuse the sugars. Combine both sugars with fresh lemon zest, massaging with your fingertips to release the essential oils. This creates an aromatic, intensely lemony filling. Add softened butter and whisk until completely combined.
- Roll and Fill:
- Shape into a rectangle. Roll the dough on a lightly floured surface to a 12×18 inch rectangle about ½ cm thick. Spread the lemon filling evenly across the surface, leaving a ½-inch strip along one long edge bare for sealing.
- Form the Rolls:
- Create the log and slice. Roll the dough horizontally toward the bare strip, keeping it tight as you go. Use dental floss to slice the log into 12 even pieces by sliding it under the log, crossing the ends over the top, and pulling.
- Rise and Bake:
- Use the warm oven trick. Place rolls in a greased 9×13 pan, cover with foil, and set in a warm oven that has been turned OFF for about 30 minutes. This creates the perfect environment for rising. Then remove, preheat to 350°F, and bake for 28-32 minutes until golden.
- Add the Finishing Touch:
- Make and apply the icing. Whisk powdered sugar, fresh lemon juice, and melted butter until smooth. Pour over the slightly cooled rolls, allowing it to melt into all the crevices. Top with additional lemon zest for an extra burst of flavor.
My favorite part of making these lemon rolls is massaging the zest into the sugar for the filling. The aroma that fills the kitchen is absolutely intoxicating, and I find myself taking deep breaths just to enjoy that bright, sunny scent. It’s like capturing sunshine in a bowl.
Make Ahead Options
These lemon rolls are perfect for preparing in advance. After placing the cut rolls in your baking dish, cover tightly with plastic wrap and refrigerate overnight. The cool temperature slows the yeast activity without stopping it completely. The next morning, remove the rolls from the refrigerator about 1-2 hours before baking to allow them to come to room temperature and finish rising. This makes them perfect for holiday mornings or when you have guests, as most of the work is done the day before.
Troubleshooting Tips
If your dough seems too sticky even after adding extra flour, resist the urge to add too much more. Instead, use lightly oiled hands to work with it. Too much flour can make the rolls dense and dry. When rolling the dough, use a bench scraper to help lift it if it sticks to your work surface. For the filling, if your butter is not soft enough, it will be difficult to spread and might tear the dough. In a pinch, you can microwave it for 5-10 seconds to soften it further without melting completely.
Serving Suggestions
These lemon rolls pair beautifully with fresh berries on the side, which complement the citrus notes perfectly. For a special brunch, serve alongside scrambled eggs with herbs and a crisp sparkling wine cocktail like a mimosa made with fresh orange juice. If serving for dessert, a scoop of vanilla ice cream on a warm roll creates an indulgent treat. For a beautiful presentation, arrange the rolls on a white platter and garnish with thin lemon slices and fresh mint leaves.
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Frequently Asked Questions
- → Can I make lemon rolls ahead of time?
Yes, prepare the rolls, refrigerate overnight, and bake them the next morning after letting them rise for 1-2 hours.
- → What type of yeast should I use?
Instant yeast is best for this recipe, but active yeast can be used with an extended rising time.
- → How do I cut the rolls evenly?
Use dental floss for clean cuts, or chill the dough for 20-30 minutes before slicing.
- → Can I use a glass baking dish?
If using a glass dish, lower the oven temperature to 325°F (162°C) for even baking.
- → How should I store leftover rolls?
Store rolls in an airtight container for up to 3 days at room temperature, or refrigerate for longer freshness.